(Lightly) Candied Pecans

CandiedPecans

Jon's grandmother has a pecan tree in her yard. Two years ago, it was very prolific and we received a huge bag of pecans to bring back to DC. Having now waited two years for Jon to make a pecan pie, I decided to candy some of them. Note these are not the heavily sugared pecans you would have as a dessert, but more like a salad topper.

From http://www.slashfood.com/2006/10/24/candied-pecans-easy-and-addictive/

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Kitchen World War II

Our actual plan was to deal with the encroaching fall items (like beets) and to celebrate the last of the summer produce (tomatoes). Throw in a 4-day trip to Texas, a 3-day super-busy conference for Jon, and a desire to eat down some of the leftovers in the freezer as well, and a very ... diverse menu comes out.

Menu for the week of October 5 (Allied Forces)

Weekend - American Grill

Monday: Russian Borscht

Tuesday: English (ish) Guinness Cottage Pie

Guinness Cottage Pie

Guinness Cottage Pie/Stew

This is an abomination, mixing in Guinness into a cottage pie.

The Guinness stew recipe parts are pulled from this recipe; the Shepherd's (lamb) and Cottage pie ingredients have been pulled from here and Epicurious. Cooking for Engineers has a nice pictoral guide.

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Jon's Garden Salsa

Salsa and chips

I began making my own hot sauce during Peace Corps - peppers were plentiful, but good, non-tabasco-style sauces were hard to find (and generally bad). It's always a big hit, but actually really easy to make.

You can also see this recipe in a much more amusing flowchart form (PDF)

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Grill Envy

Ben Eisendrath knows his grills (Via WeLoveDC):

Local entrepreneur Ben Eisendrath had been introducing friends to the glory of South American-style wood grilling for years before he chucked the daily grind to re-launch his father’s invention and transform it into a viable business. From “grubby greasy shop drawings” to 3D CAD renderings, Ben translated his father’s elegant design for the modern world. Shops in Michigan and Virginia now produce what’s known as the “Maserati of Grills.”

Spanish Tortilla

Spanish Tortilla 2

This recipe combines a few other recipes. We've made this twice now, and continue to tweak the balance; if anything, go lighter on the potatoes, and the cheese may or may not actually work well in conjunction with easy flipping of the tortilla. Nevertheless, it's hearty, tasty, just-oily-enough. Bonus: it's one of those wonderful dishes that's possibly even better as leftovers the next day.

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End of Summer Brew: Boysenberry Wheat Ale

Brewed a wheat ale with boysenberries for my end-of-summer brew. It started out tasting pretty wretched after the first 2 weeks of bottle-aging, but another week in and it's showing some good flavors, and less yeasty. I'm hopeful it will continue to mellow out in the next 2-3 weeks.

Also, I brewed an Octoberfest-style bock with a 1/2 cup of coffee and some brown sugar in the wort -- it'll be at least a month before that concoction is drinkable, but I have high hopes.

Boysenberry Brew Label

Florida Ave (Capital City) Market

We'd always talked about going to the massive Florida Ave Market (Actually the Capital City Market), but had always been overwhelmed by its size, complexity (think more crazy market than supermarket or even yuppie-filled farmers market). As part of Cultural Tourism DC's WalkingTown free walking tours this weekend, we found our solution.

Richard Layman, urban planner and activist, gave us a heartwarming, depressing, informative, and mouth-watering tour of the market area. It began as an offshoot of the freight unloading area that used to occupy the space around what is now the New York Ave metro stop, just north of Union Station. It remains
a popular wholesale outlet with limited direct retail storefronts; catering to a wide variety of international tastes for jaw-droppingly low prices. Richard's blog at http://capitalcitymarket.blogspot.com/ covers much more about the market, and follows the ongoing attempts to "redevelop" it (that's code for getting rid of it in most cases).

Regardless, if you need to buy lots of really low-cost meat and oils, or need a goat, or random hard-to-find Caribbean, Indian, various African, or Latin-American ingredients -- or, the true find, an amazing Italian deli -- then the
Florida market has you covered (for now). There's an amazing map of the area you can print, thanks to designer Christopher Taylor Edwards (after the jump)

Florida Market Development

Chicken Enchiladas

Chicken Enchiladas - mixed

After many tries, we've settled on this yummy chicken enchiladas recipe. Makes about 4 big enchiladas.

Ingredients:
Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
Green chiles (hatch/anaheim chiles, canned works)
1 Onion, chopped
Flour tortillas
Enchiladas Sauce (see below)
Jack Cheese (Pepperjack, if you want a little kick)

Make Enchilada Sauce
Mix together:

1/2 cup of you favorite salsa / hot sauce (use Salsa Verde for a "suizas" enchilada)
1 cup sour cream

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Salsa Verde

Verde Salsa

A good, staple salsa verde recipe that balances the tartness of the tomatillo with a nice char and some spice. Makes about 2 cups.

  • 8 medium tomatillos, husked, rinsed
  • 3-4 fresh chiles (a mixture of jalapenos and poblanos creates a nice flavor)
  • 8 unpeeled garlic cloves
  • 1 cup (packed) fresh cilantro
  • 1 small white onion, roughly chopped
  • Juice of 1 lime
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